Friday, 15 December 2006


For the soup:
50g butter
750g onions
3 cloves of garlic
25g flour
1.5l beef or vegetable stock
200ml white wine
1 bay leaf
Sprig of thyme
Salt & Pepper

For the croutons (optional):
Baguette or rustic bread, cut into 1cm slices
Grated Swiss cheese

Melt the butter in a saucepan, add very finely sliced onions and cook on a really low heat for about 45 minutes, stirring frequently. The onions will turn lovely and sweet and start to caramelise. Add chopped garlic and the flour and mix well. Pour in the stock and wine, stirring frequently, and bring to a simmer. Add the bay leaf, thyme leaves and season well. Cover and cook for another 45 minutes on a low heat. For croutons, toast your bread slices and top with grated cheese. Serve the soup in bowls topped with the delicious croutons. The cheese will go lovely and gooey when it falls in the soup, you won’t be disappointed!
TIP: Rub garlic over your croutons for extra authenticity.
Serves 6
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1 comment:

Anonymous said...

This is such a winning recipe for these cold nights. I've got a kitchen god staying with me at the moment and so we didn't have any problem making this soup.